LIBRARY OF CONGRESS 

HI 




014 183 511 7 



Circular, June 27, 1917. 

DEPARTMENT OF THE INTERIOR, 
;;;, BUREAU O? EDUCATION. 



BRIEF COURSES IN HOME MAKING FOR NORMAL 

SCHOOLS. 

During the past few years there has been a demand for brief 
courees in home making open to all students in the normal schools. 
Such courses are of value to the general student in so far f s they heJ^ 
to make clear the purpose of modern education. For the student 
who is preparing to teach in the rural school, they are becomiiig 
necessary as a preparation for that work. Reports of what has beefit 
done in the development of such courses in the normal schoote of 
the country have come to the Bureau of Education and suggestioi^ 
that may prove of value to others have been embodied in the follow- 
ing outlines. 

COOKERY. 

The course in general cookery is planned for those normal students 
who have time to pursue the work for only one term, devoting three 
double periods a week to practice, and two single periods to recita- 
tion, or to those in a general course which runs throughout the year 
with only one double period of practice and one period of recitation 
per week. 

For rural teachers these general lessons should be supplemented 
with specific instruction on the method of introducing the work into 
the rural school, the preparation of a hot dish to supplement the 
cold lunch at school, methods of conducting home-practice work, 
and the organization and work of girls' clubs. The course for the 
rural teacher will be more effective if the equipment used is possible 
of duplication in the rural school. 

The subjects are so arranged that the lessons can be based on a 
study of the food principles. The quality and cost of materials and 
the time consumed in the preparation of recipes should be considered. 
It may not be possible in class work to prepare all of the recipes 
suggested, but demonstrations and timely suggestions can do much 
to acquaint the student with the entire field outlined. 

The making of foundation recipes, with one or two variations by 
group, is all that can be attempted in a short course. Meal service 
should be regarded as the ultimate goal. As much attention as possi- 
ble should be given to the planning, preparation, and serving of well 
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2 • BRIEF COUESES IN HOME MAKING. \ C\\'\ 

selected meals. Every recipe prepared should be considered in 
relation to the meal at which it is to be served. If it is necessary 
that the cooking :Should pay for itself, most of the more expensive 
lessons can be so adapted that the finished products will find a ready 
market. For the meals prepared a small sum can be charged to de- 
fray the cost of materials. 

Thirty-six lessons are outlined to make provision for 3 cooking 
legsons .a -week for 12 weeks. Additional opportunities for the 
.■service of meals may arise. The theoretical work, discussions, 
reviews, etc., should be largely taken care of in the single reciti tion 
periods. Time allotment may make necessary the omission of some 
of ikiG last lessons m the course. The teacher should be careful not 
to sacrifice the sequence of lessons in so changing the course. 
..•A;good- textbook will do much to economize the time of teacher 
and student and wiU aid the student in making further use of the 
work at the conclusion of the course. 

OUTLINE OF THE COURSE. 
Lessoh I. 

-■ Discussion of food^. 

General classification of foods. 

Reasons and general rules for cooking. 

Measurements and abbreviations. 
.'> , Management of the kitchen stove. 
^., ^ Cooking by dry and moist heat compared— baking and boiling apples and rice. 

Rules for washing dishes. 
Ijesson II. 

- Study of carbohydrates : Starch. 
•^ ^ fJipeiimentS' to show the nature of starch. 

Cooking of starch. Cream toast. 
Lesson III. 

Potatoes, white and sweet. Composition. 
• _ Test for potato starch . 
'"■ ■■ Rules for cooking and serving. 

Potatoes — baked, in half shell, boiled, riced, mashed, potato cakes. 
Lesson IV. 

Carbohydrates: Cellulose. 

Vegetables — kinds, composition, rules for cooking and serving. 

Cooking of vegetables in season. Carrots, turnips, celery, cabbage, spinach, etc. 
"Methods of dressing vegetables — butter, white sauce, scalloped, au gratin. 
Lesson V. 

Carbohydrates and mineral matter. 

Fresh green vegetables. Salads. 

French dressing, cream dressing, mock-mayonnaise. 

Food adjuncts — pepper, mustard, vinegar. 
Lesson VI. 

Carbohydrates and mineral matter, continued. 

Cereals — kinds, composition, rules for cooking and serving (with and wdthout 
fruit). 

Oatmeal, cream of wheat, cornmeal mush. 
■ Use of dried fruits — stewed prunes, dates, stewed apples. 

Uses for left-over cereals. 

D. e^ D. 
JUL- 23 1917 



BRIEE eOUESES IN HOME MAKING. 

Lesson VII. 

Carbohydrates and mineral matter, continued. 

Fruits — kinds, composition, and methods of serving. 

Methods of preservation. Sterilization and drying. 
Lesson VIII. 

Carbohydrates and organic acids. 

Fruits, continued. 

Jelly making. 
Lesson IX. 

Carbohydrates, continued. 

Sugar. Composition and food value. 

Candies. Peanut brittle, fudge, fondant, nougat. 

(Arrange to give just before a holiday or other appropriate event or utilize 
lesson in planning the sale of the finished product,) 
Lesson X. 

Proteins — ^Eggs, composition, care, rules for cooking. 

Eggs — Tests of temperatures for cooking. 

Eggs cooked in shell — soft cooked, hard cooked, stuffed eggs. 

Poached eggs on toast. Creamied eggs on toast. 
Lesson XI. 

Eggs, continued. Omelets. 

Foamy omelet — tomato sauce. 

Omelet souffle. 
Lesson XII. 

Proteins, continued. Milk, care, cost, and food value. 

Rennet or junket. 

Custards, baked, and steamed. Floating island. 

Cream tapioca. 
Lesson XIII. 

The preparation and serving of a breakfast. 
Lesson XIV. 

Cream soups. 

Cream of tomato, green pea, onion, or carrot soup. 

Selection and use of canned vegetables. 

Crotons or crisp crackers to serve with soup. 
Lesson XV. 

Proteins, continued. Cheese. 

Cottage cheese. 

Welch rarebit. Cheese straws. 

Macaroni and cheese. Cheese custard. 
Lesson XVI. 

The school lunch. 

The preparation and serving of a lunch or supper. 

Cocoa and sandwiches. 
XVII. 

Proteins, continued. Meats. 

Tender cuts of meat. 

Broiling — broiled steak. 

Pan broiling — Hamburg steak, brown gravy. 

Roast beef (started). 

Lemon jelly (started). 



4 BRIEF COURSES IN HOME MAKIXG. 

Lesson XVIII. 

The cheaper or tough cuts of meat. 

Pot roast (started). Stuffed skirt steak (started). 

Roast beef completed with Franconia potatoes. 

Brown gravy, spinach, or other vegetables in season. 

Lemon jelly (served). (The serving can be arranged as a simple dinner to give 
appropriate accompaniments with roast beef.) 
Lesson XIX. 

Fata and oils. Composition, kinds, rules for use in cooking. 

Rendering fat, clarifying fat. Broiled bacon served with calves' liver. 
Lesson XX. 

Deep fat frying. 

Egging and crumbing. 

Codfish balls or croquettes (potato or rice). 
Lesson XXI. 

Batters — pop-overs . 

Veal stew (started). Noodles (started). 

Stuffed skirt steak served with pop-overs. 
Lesson XXII. 

Uses of baking powder. 

Experiments with soda, cream of tartar, and baking powder. 

Dumplings served with veal stew. 
Lesson XXIII. 

Uses for cooked meats — browned hash. 

Baking-powder biscuits. 
Lesson XXIV. 

Starting soup stock. 

Use of soda, muffins. 
Lesson XXV. 

Griddle cakes. Plain, bread, or corn. 

Sugar sirup. 
Lesson XXVI. 

Study of yeast and flour. 

Gluten balls. 

Home-made yeast. 

Starting bread. 
Lesson XXVII. 

Bread. Processes of preparing. 

Care of food. 
Lesson XXVIII. 

Legumes. Boston baked beans or baked dried peas. 

Steamed brown bread. 

Corn bread. 
Lesson XXIX. 

Poultry — cleaning and dressing. 

Cutting up for fricassee. Stewed fowl. 

Stuffing and trussing. 

Roast fowl. 
Lesson XXX. 

Preparation and ser^dng of dinner. 
Lesson XXXI. 

Fish. Baked fish with stuffing. 

Steamed fish. Drawn-butter sauce. (If fresh fish are not easily obtained, uses 
for canned and dried fish should be given.) 



BRIEF COURSES IN HOME MAKING. 5 

Lesson XXXII. 

Butter cakes. 
Lesson XXXIII. 

Sponge cakes. Gelatine desserts. 
Lesson XXXIV. 

Frozen dishes. Cookies. Refreshments for a school entertainment, reception, 
or afternoon tea. 
Lesson XXXV. 

Ginger bread. 

Caramel cornstarch pudding. 
Lesson XXXVI. 

Pastry. 

One and two crust pie. 

TEXTBOOKS IN FOODS AND COOKERY. 

The student who is pursuing a brief course in cooking, to prepare 
for teaching in the rural school, should acquaint herself with several 
of the following textbooks on food and cookery : 

Austin. Domestic Science. Lyons and Carnahan. 3 vols. Vol. I, 60 cents; VoL 

II, 60 cents; Vol. Ill, $1. 
Bailey. Domestic Science, Principles and Applications. Webb Publishiilg Co. 

$1.10. 
Clark. Domestic Science. Little, Brown and Co. $1.10. 
Conley. Nutrition and Diet. American Book Co. $1. 

Principles of Cookery. American Book Co. $1. 

Flagg. A Handbook of Home Economics. Little, Brown and Co. 75 cents. 
Frick. Basic Principles of Domestic Science. Muncie Normal Institute. $1.15. 
Jones. Lessons in Elementary Cookery. J. B. Lippincott Co. $1. 
Kinne and Cooley. Food and Health. The Macmillan Co. 65 cents. 

Foods and Household Management. The Macmillan Co. $1.10. 

Lincoln. The School Kitchen Textbook. New ed. Little, Brown and Co. 60 

cents. 
Metcalf. Foods and Cookery. Industrial Education Co., Indianapolis. 95 cents. 
Morris. Household Science and Arts for Elementary Schools. American Book Co. 

60 cents. 
Pirie. The Science of Home Making. Scott, Foresman and Co. 90 cents. 
Rose. Feeding the Family. Macmillan Co. $2.10. 
WilUams anc^ Fisher. Theory and Practice of Cookery. Newed. Macmillan Co. $1. 

SEWING. 

The following suggestions are offered for a brief course in sewing 
for normal students who have time to pursue the work for only one 
term, devoting approximately three double periods a week to prac- 
tice and two single periods to recitation, or to the general course 
which runs throughout the year, with only one double period or prac- 
tice and one period of recitation per week. Much home work will 
be necessary in a brief course covering such a wide field. 

If the students have had no previous training in sewing, the 
articles chosen for the application of stitches should be few in num- 



6" BRIEF COURSES IN HOME MAKING. 

ber and small in size. An undue amount of time should not be given 
to hand sewing, for skill with the sewing machine, especially in its use 
in the making of underwear, is of equal importance. Such articles 
should be chosen as can be prepared appropriately in the grades, and 
suggestions should be made for other articles on which the same 
stitches can be applied. Problems will differ according to the girls. 
If the teacher knows her subject well, each girl may work on a different 
problem. Only articles that will be of use in the homes of the par- 
ticular community or in the school course should be suggested for 
class problems, and all materials used should be easily available. If 
some of the students are to teach in the rural school, simple articles 
that can be made within the limited time available in the rural school 
should be planned. The kind and cost of materials that can be used 
for different articles, the amount necessary, and the use of the article 
when finished should be discussed. 

Devote one-third of the course to — 

Elementary stitches and their uses, applied to simple articles com- 
monly in use — dusters, holders, towels, aprons, bags, spoon cases, 
sewing books, etc. Basting, running, stitching, back stitching, 
hemming, overhanding, felling, buttonholes, darning, patching, etc. 

Devote two-thirds of the course to — 

Simple garment making, involving the use of patterns, hand and 
machine sewing, and discussions on how to dress — the cost, care, and 
hygiene of clothing. Ready-made versus hand-made clothes. Prob- 
lems — a corset cover, a nightgown or petticoat, a simple cotton dress. 

If the class is sufficiently advanced there may be time to include 
simple embroidery stitches or crochet (i. e., cross-stitch, chain stitch, 
feather stitch, yoke for corset cover used on simple and useful 
articles. 

Accompanying the practical work, a study should be made of 
fabrics — the textiles (cotton, linen, wool, and silk), the evolution of 
spinning and weaving, and the manufacture, adulteration, design, 
and choice of materials for various purposes. With good reference 
books, the subject of textiles can be made of interest, and courses for 
the elementary schools can be effectually planned. Special em- 
phasis should be placed on the study of what to know about textiles, 
in order to get the best materials for the money. Tlie teacher should 
have samples of standard materials, with their width and price, and 
she should know the advantages and disadvantages of each. The 
planning of dress budgets for a schoolgirl for one or two years, at the 
same time securing samples and learning the prices, will be useful in 
fixing facts in mind. 



BRIEF COURSES IN HOME MAKING. % 

OUTLINE OF THE COURSE. 
I. 

Preparation of working equipment. 

Prop?r position for sewing, care of hands, etc. 

Discussion of liemniing. Hems folded on paper, square and mitered comers. 

Turning and basting hems in towels and wash cloths. 
Lesson IL -- • 

Hemming towels or wash cloths. 
Lesson III. ■ - ' 

Spoon case. Hemming and running. 
Lesson IV. Lesson VI, inclusive. 

Bag. 
Lesson VII. Lesson VIII, inclusive. - ' 

Needle book. ■ 

Overhanding and hemming. 

Blanket stitch. - 

Lesson IX. 

Darning. ■ 

Darning stockings and knitted underwear. 
Lesson X. 

Patching. 

Hemmed patch. - - ^ 

Lesson XL 

Napkins. 

Hemming napkins. 
Lesson XII. 

The sewing machine, construction, oiling, cleaning, setting the needle, threading, 
straight-line stitching, use of attachments, samplers for practicing hemming, 
gathering, tucking, and use of gauge. (To be prepared as students can obtain 
use of the machine.) Making a padded holder for handling hot dishes. 
Lesson XIII. 

Corset cover. Measuring pattern to fit the individual, cutting, basting, and fitting. 
Lesson XIV. 

Seams in corset cover. Discussion, advantages, and disadvantages, felled and 
French seams. 

Finishing top of corset cover. Binding, hemming, or use of beading. 
Lesson XV. 

Buttonholes on practice piece. 
Lesson XVI . 

Sewing on lace. Overhanding. 

Binding armholes. 

Embroidery. Discussion of simple embroidery for corset cover. Application if 
there is time. 
Lesson XVII. 

Finishing bottom of corset cover. Peplum or band. Button holes applied. 

Seven lessons on the petticoat, nightgown, or apron Jor the cooking class. 

Lesson XVIII. 

Petticoat. Cutting, basting, and fitting. 
Lesson XIX. 

French seams on petticoat. 
Lesson XX. 

Placket and belt on petticoat. Plackets of different kinds folded in paper. 



g BRIEF COURSES IN HOME MAKING. 

Lesson XXI. 

Hanging and hemming petticoat. 
Lessons XXII-XXIV. 

Ruffle for petticoat, buttonhole, and button. 

Seven lessons on the nightgown. 
Lesson XVIII. 

Nightgown. Cutting and basting. 
Lesson XIX. 

Fitting nightgown. French seams. 
Lessons XX-XXI. 

Making sleeves for nightgown, sewing sleeves in, and binding armholes. 
Lessons XXII-XXIII. 

Finishing nightgown at top, putting on crocheted yoke or facing neck at top with 
bias tape. 
Lesson XXIV. 

Finishing nightgown at bottom. Hemming. 
Lessons XXV-XXX. 

Dress. Cutting, basting, and fitting the skirt. Stitching and overcasting seams. 
Cutting, basting, and fitting the waist. French seams. Putting in sleeves. 
Putting on collar. 
Lessons XXXI-XXXVI. 

Dress. Joining waist and skirt. Hemming skirt, sewing on fasteners and trim- 
ming. 

, TEXTBOOKS IN SEWING AND TEXTILES. 

The following list of textbooks will prove of interest to the normal 
student who is taking a brief course in sewing: 

Baldt, Laura I. Clothing for Women. J. B. Lippincott Co. $2. 

Burton. School Sewing Based on Home Problems. Vocational Supply Co., Indian- 
apolis. $1. 

Oooke anrf Kidd. Dressmaking in the Schools. Longmans, Green and Co. $1.35. 

Flagg. Handbook of Elementary Sewing. Little, Brown and Co. 50 cents. 

Fuller. Constructive Sewing. Book I. (Paper.) Industrial Equipment Co., 
Indianapolis. 60 cents. 

Gibbs. Household Textiles. Whitcomb and Barrows. $1.25. 

Hapgood. School Needlework. Ginn and Co. 50 cents. 

Hicks. Garment Construction in the Schools. Macmillan Co. $1.10. 

Kinne and Cooley. Shelter and Clothing. Macmillan Co. $1.10. 

— - — Clothing and Health. Macmillan Co. 65 cents. 

Laughlin. The Complete Dressmaker. Appleton. $1.25. 

McGlauflin. Handicraft for Girls. The Manual Arts Press. $1. 

Patton. Home and School Sewing. Newson & Co. 60 cents. 

Woolman. A Sewing Course. Frederick A. Fernald. 50 cents. 

Wookman an(/McGowan. Textiles. Macmillan Co. |2. 

CARE OF THE HOME. 

Courses in the care of the home are of as great importance as are 
courses in cooking and sewing. The limited time allotment in the 
normal school curriculum has made it impossible to develop such 
courses to any great extent, and a tendency to put first emphasis on 
courses in cooking and sewing has persisted. The following course 



BBIEF COURSES IN HOME MAKING. 9 

has been outlined as suggestive for use in those normal schools in 
which a twelve-weeks course in the care of the home is possible for 
the rural teacher. 

The course deals with the care of the home from the standpoint of 
the dail}^ routine, taking up the duties of the housewife in their 
natural sequence and studying the room equipment and furnishings 
at the same time that their care is practiced. Such points as have 
received careful consideration in connection with the study of foods, 
serving, or sanitation may be omitted. The scope of the outhne is 
sufficiently wide to make a choice of the subjects that are in need of 
emphasis. While the needs of the normal school students have been 
in mind in planning the outUne, lessons for the grades may well be 
given in the same order. 

The duties of the day begin in the kitchen. Therefore, the study 
of the kitchen is a natural starting point for the course. The lessons 
in cookery may have adequately disposed of the preparation of 
meals, but many attendant features will still require study and 
should be considered in relation to environment, service, and the 
other duties to be performed during the day. 

Since many of the processes are repeated in the care of the various 
rooms, those features to which special attention should be given in a 
room may be emphasized while that room is being studied and need 
not be repeated with the subsequent study of the other rooms. 
Application to the special needs of the room is all that will be necessary. 
For instance, a study of ventilation is of special importance in the 
bedroom; efficiency should be the keynote of the furnishing in the 
kitchen; beauty and comfort must be studied if the living room is to 
fulfill its function. 

While it is well that the problems of the home be studied as they 
present themselves, the relation of the work in the various parts of 
the house should be kept in mind throughout the course. The 
schedule of work for the day and the week, the division of labor 
in the home, the cost of labor, and a system of keeping household 
accounts should be worked out. Interesting collateral reading on 
the history of the home and methods of housekeeping in other lands 
may be assigned. 

It is desirable to secure a practice house that can be used as a 
laboratory for the practical work necessary in this course. If the 
school is not in possession of such a laboratory, it may be possible to 
make use of a house or rooms in the neighborhood of the school. In 
furnishings and arrangement the rooms used should be as nearly 
typical of the homes in which the students live as possible. 

The method of teaching employed is of great importance to the 
success of the course. Live discussions should be the chief charac- 
teristic of the class work. Tedious note-taking should be avoided. 



10 BRIEF COUESES IN" HOME MAKING. 

A textbook may be helpful. Outside reading and observation should 
receive every encouragement. Government bulletins will be a 
valuable aid. 

If the students pursuing the course expect to teach in the rural 
schools the teacher should make a study of rural conditions and 
present the lessons with these conditions as a background. A general 
summary of the history and meaning of the home economics move- 
ment will make the course of greater value to her students. 

The teacher may find it desirable to vary the order and the number 
of lessons. The outline suggests a possibility if 36 lesson periods are 
available; more satisfactory work can be performed if the number of 
lesson periods is greater. 

OUTLINE OF THE COURSE. 

Lesson L The Kitchen — The day's work in the kitchen (time and labor involved). 
A working pUn. Relation of the kitchen to other parts of the house. 

LessonIL Thepreparationof meals (time and labor involved). Breakfast. Choice 
arrangement, and care of kitchen furnisliings. 

Lesson IIL Marketing — The cost and purchase of food. Method and time. Rules 
for good buying. Selection of market. 

Lesson IV. The care of utensils, food, cupboards, and refrigerator. The disposal 
of waste. Care of garbage. Simple disinfectants. 

Lesson V. The extermination and prevention of kitchen pests. (Tabulated list of 
agents, their nature and effect.) 

Lesson VI. The dining room — Setting the table for meals (time and labor involved). 
Preparing the table for breakfast. Serving the breakfast. 

Lesson VII. Purpose, choice, and arrangement of fui'niture in the dining room. 

Lesson VIII. Care of dining room after meals. Equipment and materials for 
cleaning. 

Lesson IX. Selection and care of table linen, silver, and china for the dining room. 

Lesson X. The living room — Sweeping and dusting. Vacuum cleaners, carpet 
sweepers, the dustless duster, etc. 

Lesson XI. The finish and care of woodwork, walls, and floors in the living room. 

Lesson XII. Choice and care of furniture and decorations for the living room. The 
care and arrangement of pictures and books. 

Lesson XIII. Selection and care of window hangings. The cleaning of windows. 

Lesson XIV. Lighting the house — Means, cost, and care. (Candles, lamps, gas, 
and electricity.) 

Lesson XV. The sleeping rooms — Purpose and arrangement. Ventilation of sleep- 
ing rooms. Daily care. 

Lesson XVI. Choice and care of beds and bedding. 

Lesson XVII. Arrangement and care of clothes and linen closets. 

Lesson XVIII. The bathroom — Daily care. Construction and care of plumbing. 
Disinfectants. 

Lesson XIX. The garret — Storage system. Prevention of pests. 

Lesson XX. The basement — Storage facilities and arrangement. Finish and care 
of walls and floors in basement. ^ 

Lesson XXI. Construction, care, and management of heating apparatus for house. 
The care of fuel. 



BRIEF COTJESES IN HOME MAKING. 11 

Lessons XXII-XXVII, inclusive (six lessons). Laundry facilities and work. Mak- 
ing of soap. Removal of stains. BleacMng fabrics. Setting and brightening colors . 
Washing and ironing. 

Lesson XXVIII. Care of exterior of the house. Painting of house. Porches, lawn, 
gardens, and sheds. 

Lessons XXIX and XXX. Taking care of the baby; food, sleep, clothing, and bath- 
ing. 

Lesson XXXI. The housekeeper's schedule (daily and weekly). Division of labor 
in the home. 

Lessons XXXII-XXXIV, inclusive (three lessons). Financial organization of the 
household. Division of the income. The household budget. Keeping of personal 
and household accounts. 

Lesson XXXV. Domestic service. 

Lesson XXXVI. Housekeeping a profession. Woman as a consumer. General 
summary. 

TEXTBOOKS ON CARE OF THE HOME. 

Students preparing to teach in the rural school will find the follow- 
ing books helpful and suggestive in the development of their course 
in household management: 

Brewer. Rural Hygiene. Lippincott Co. 11.25. 

Child. The Efficient Kitchen. Robert M. McBride & Co. $1.25. 

Clark. The Care of the House. Macmillan Co. $1.50. 

Dodd. The Healthful Farmhouse.- Whitcomb & Barrows. 60 cents. 

Harrington. Practical Hygiene. Lea & Febiger. $4.50. 

Hough and Sedgwick. The Human Mechanism. Ginn & Co. $2.40. 

Hutchinson.' Community Hygiene. Houghton Mifflin Co. .60 cents. 

Forster and Weigley. Foods and Sanitation. Row, Peterson & Co. $1. 

Kinne and Cooley. Food and Household Management. Macmillan Co. $1.10. 

The Home and the Family. Macmillan Co. 80 cents. 

Kittredge. Housekeeping Notes. Whitcomb & Barrows. 80 cents. 

■ Practical Home Making. The Century Co. 80 cents. 

A Second Course in Home Making. The Century Co. 80 cents. 

Parloa. Home Economics. The Century Co. $1.50. 

MacLeod. The Housekeeper's Handbook of Cleaning. Harper & Bros. $1. 

Talbot. House Sanitation. Whitcomb & Barrows. 80 cents. 



WASHINGTON : GOVERNMENT PRINTING OFFICE : 1917 



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LIBRARY OF CONGRESS 
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014 183 511 7 



